How These Blueberry Crumble Cheesecake Bars Won Me Over (And My Whole Family Too)
So, let me tell you about the time I baked these Blueberry Crumble Cheesecake Bars for a neighborhood potluck. I was feeling a bit ambitious, you know, trying to impress Mrs. O’Malley next door (she’s basically our street’s Paul Hollywood). Long story short, these bars vanished faster than free samples at the deli counter. Even my sister, who claims to dislike cheesecake (liar), asked for seconds. I’ve messed them up a couple times—once left out the sugar in the crumble; not recommended!—but honestly, these have become my kitchen’s ace in the hole. Plus, they taste even better the next day, if they somehow survive that long.
Why You’ll Love Making These (Besides the Obvious)
I whip these up whenever blueberries are threatening to go fuzzy in my fridge. My kids, who usually treat fruit like it’s a punishment, devour them. And, weirdly enough, the bars hide my not-so-perfect cheesecake skills—there’s enough crumble and blueberry to distract from any cracks. Also, I’ve tried making these with frozen berries (when I can’t be fussed to go shopping) and they still turn out lush. The only part that occasionally drives me bonkers is waiting for them to cool. But, patience is a virtue (or so my gran said, while eating hers straight out of the tin…)
What You’ll Need (And How I Sometimes Wing It)
- 1 1/2 cups plain (all-purpose) flour (or swap in whole wheat for a slightly nutty vibe… but only if you must)
- 1 cup old-fashioned oats (my gran swore by Quaker, but the store brand works if you’re not feeling fancy)
- 1 cup light brown sugar (honestly, dark brown works fine—I’ve used it when I ran out, and nobody noticed)
- 1/2 tsp fine sea salt (or a generous pinch, I don’t always measure exactly)
- 12 tbsp unsalted butter (cold & cubed)
- 2 packs (about 450g total) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract (sometimes I use vanilla bean paste if I’m feeling posh)
- 2 cups fresh blueberries (frozen works in a pinch, just don’t thaw—unless you want blue streaks everywhere!)
- Zest from 1 lemon (optional, but I love the zing)
How To Make Blueberry Crumble Cheesecake Bars (With a Few Side Comments)
- Preheat your oven to 180°C (350°F). Line a 9×13 inch pan with parchment paper—don’t skip the lining; I learned that the hard way. No parchment? Grease it really well, but expect a minor struggle when serving.
- In a big bowl, combine the flour, oats, brown sugar, and salt. Add the cold, cubed butter. Use your fingers or a pastry cutter (honestly, I just use my hands—less washing up) until you get a crumbly mixture, pea-sized bits mostly. Set about 1 1/4 cups aside for the topping. (This is usually where I sneak a taste. You know, for quality control.)
- Press the rest of the crumb mixture firmly into the bottom of your lined pan. It’ll look a bit patchy, but don’t panic—it sorts itself out in the oven. Bake for about 12 minutes until just golden around the edges. Let cool while you make the filling.
- In another bowl, beat cream cheese until smooth (I actually prefer a hand mixer, but a whisk and some elbow grease will do in a pinch). Add granulated sugar, eggs, and vanilla. Mix until creamy; don’t overdo it, or it gets runny.
- Pour the cheesecake batter over the (hopefully cooled) crust. Scatter blueberries over the top. Sprinkle lemon zest over if you’re using (I always do—brings out the berries!).
- Now, crumble the reserved topping all over. If you’re like me and accidentally eat some, nobody will notice.
- Bake 35-40 minutes—or until the center wobbles just a bit (think Jell-O, not soup). If it browns too quickly, cover with foil. The first time, I didn’t, and the top got a little… enthusiastic.
- Let cool at room temp, then chill in the fridge for at least 2 hours (overnight is best, but I barely ever manage that). Cut into bars (big or small, no judgment). Enjoy!
What I’ve Learned (a.k.a. Notes)
- Actually, using frozen berries is fine, but don’t thaw them or you’ll get weird blue-green streaks in the cheesecake. Still tasty, though.
- If the bars seem soft after cooling, just pop them in the fridge for a bit longer—they firm right up. I once thought I’d ruined a batch, but nope, just needed more chill time.
- I think these taste even better the next day, though they rarely last that long. The flavors just meld together, you know?
If You Want to Mix It Up (Or Learn from My Mistakes)
- Swapped the blueberries for raspberries once—delicious! Blackberries, though, got a bit too tart. Maybe more sugar needed?
- Added chopped toasted pecans to the crumble once. Would do again, except my son picked them out and made a pile on his plate. Kids.
- Tried adding cinnamon to the crumble, but honestly, it overpowered the berries. A pinch is okay, but don’t go wild.
Gear You’ll Need (Or How to Improvise When You Don’t Have It)
- 9×13 inch baking pan (I’ve sometimes used two smaller pans. Just keep an eye on the bake time!)
- Mixing bowls (any old bowl will do—I’ve even used a salad bowl when everything else was dirty)
- Hand mixer or stand mixer (or, if you’re feeling brave, a whisk and some muscle power)
- Parchment paper (or cling film for lining, actually, but it’s not as good—peels off funny)
Storing These (As If You’ll Have Leftovers…)
Keep your Blueberry Crumble Cheesecake Bars in an airtight container in the fridge. They’re good for 3 to 4 days. But, honestly, in my house it never lasts more than a day! Oh, and if you want to freeze them, wrap individual bars in foil and stick in a zip-top bag; just thaw in the fridge when the mood hits.
How We Serve These (Because There’s No Wrong Way)
Sometimes, we pile on extra fresh blueberries and a blob of whipped cream—especially if it’s a birthday. My uncle likes to warm his up in the microwave for 10 seconds, then pour over a little cream. Weird, but it works. I’ve seen someone eat them with a scoop of vanilla ice cream and, well, that’s next level if you ask me.
Lessons Learned the Hard Way (Pro Tips, Sort Of)
- Don’t rush the cooling. I once tried to cut them while warm and ended up with a cheesecake landslide. Tasted great, looked…not so much.
- Line the pan even if you think you don’t need to. I’ve chiseled these bars out of an unlined tin before. My spatula has scars.
- Taste the crumble before adding it (but not all of it, you’ll need some left for topping…)
Questions I Get About These Bars (And Honest Answers!)
- Can I use strawberries instead? You can, but they’re juicier. Maybe add a spoon of cornstarch to the berries so the bars don’t get soggy. Or just roll with it and call it rustic—up to you!
- What if I don’t have a mixer? No worries. A sturdy whisk or even a fork can do in a pinch. Might take a bit more effort—but hey, consider it a mini workout.
- Can I make these gluten-free? Yep! Swap in a gluten-free flour blend and use certified gluten-free oats. I’ve done it for a friend—she was thrilled.
- Do I really need to wait for them to chill? Technically, no. But you’ll have a mess on your hands. I learned the hard way—tasted great, though.
Totally Random (But Handy) Resources
If you’re new to baking with berries, Bon Appétit’s guide to baking with frozen fruit is surprisingly useful. Oh, and for troubleshooting cheesecake mishaps, I still check King Arthur Baking’s cheesecake tips (don’t tell Mrs. O’Malley). Happy baking!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar, divided
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
- 1/4 cup brown sugar
- 1/2 tsp lemon zest
- 1/4 tsp salt
Instructions
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1Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
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2In a medium bowl, mix flour, 1/2 cup granulated sugar, brown sugar, salt, and melted butter until crumbly. Reserve 3/4 cup of the mixture for the topping.
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3Press the remaining crumble mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then set aside.
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4In a large bowl, beat cream cheese, remaining 1/2 cup granulated sugar, egg, and vanilla extract until smooth. Spread the cheesecake mixture evenly over the baked crust.
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5Toss blueberries with lemon zest, then sprinkle evenly over the cheesecake layer. Top with reserved crumble mixture.
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6Bake for 30 minutes, or until the top is golden and the center is set. Cool completely before slicing into bars.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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